THE SECRETS TO A PERFECT OMELET

It is no secret that at our house we like breakfast. Every Sunday we make a family recipe of Sourdough Pancakes, an Omelet, and Orange Juice. It is a tasty tradition that we love. Jordan is the master breakfast maker at our house and makes a very good omelet. I have spent most of my life avoiding eggs like the plague. I have come to find that although I still can’t eat hard boiled eggs, a sunny side up fried egg, and Eggs Benedict might be out of my comfort zone, I have come to appreciate a good omelet.

Omelets are just glorified scrambled eggs, but boy do the toppings make them delicious. There are a few secrets I have learned to making a good omelet. The first is to cook it on high heat. Next you want good omelet pan. We use a non-stick slope sided saute pan. The key is that it is non-stick. If you are really fancy and want a good tasting omelet try seasoning or conditioning your pan. The last secret I learned by spending a weekend with my husband’s grandpa. He went to cooking school and made us a delicious omelet. I learned two things from him. The secret is to shake and stir the eggs to set them while cooking. It makes them coagulate and cook quicker. It will make more sense if you look at step 2. I also learned don’t skimp on the cheese.

Yield: 1 Omelet

Time: 15 minutes

INGREDIENTS:

1 Egg

2 Egg whites

1 T milk or water

Suggested Omelet Fillings:

Cheese

Fresh chopped mushrooms

Diced green onions

Diced red pepper

Avocado

Chopped ham

Spinach leaves

Salsa

DIRECTIONS:

Step 1

Place an omelet pan over high heat. Grease pan using oil or butter.

Beat egg and egg whites together in a small bowl. Season with salt and pepper and add milk or water.

Step 2

Add the eggs to the pan. They will begin to coagulate within a few seconds. As they are cooking jiggle the pan back and forth with your left hand, while using a whisk to stir the eggs in a circular motion. Don’t scrape the bottom of the pan too hard or you will scrape off your coating and they will stick.This motion makes the eggs coagulate uniformly and won’t leave you with burnt edges and a runny center. Shake and stir eggs until the eggs are almost set, but still slightly liquid. If you stir and shake them too long you will make scrambled eggs.

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Larisa

Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.